A unique style of preparing the traditional fresh chicken cull, slow roasted to give you a flavor that soaks through the bone.

Ingredients

List	Quantity
cull (cut into pieces)	1
onions (cut into quarters)	3
green chillies (cut in halves)	5
cooking oil	5ml
ginger garlic paste	1 tsp
SVS all in 1 curry mix	1 tsp
SVS Tumeric powder	1 tsp
SVS garam masala	1 tsp
Salt to taste

Rinse culls and marinate with salt, ginger garlic paste, SVS Tumeric powder, garam masala, all in 1 curry mix. In a frying pan heat oil and fry marinated culls until water comes up, add onions and chilli and boil for 40 minutes, at this stage, start allowing the water to drain until onions completely melt and chicken starts to fry again. Once completely dry serve with rice and yellow dhal.

— SVS Team

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